One of my favourite pasta’s is Tagliatelle. Its simplicity and elegance is what draws me. You get a whole lot of strange and weird shapes and sizes to pasta’s. With chefs forever trying to out-do each other and make dishes that look like odd Picasso paintings I’m a firm believer in the less cluttered the more elegant and welcoming a dish is.
Tagliatelle is one of the oldest types of pastas. Made simply by but fresh pasta in to strips you can make it from scratch yourself or buy a good quality one from the store. Like other pastas it also also comes in various colours. For this recipe, however, I recommend you use the normal blonde coloured pasta.
As it’s summer in South Africa right now, this is perfect. It’s not as heavy or full of spices and flavours that a normal hearty pasta and sauce dish would have. Plus with the sweetcorn it has a freshness about it.
- 500g good quality Tagliatelle pasta
- One small can Sweetcorn
- Juice and zest of 2 lemons
- A bunch of fresh leafed parsley (remove the stems, we only want the leaves)
- About a cup of olive oil
- Half a cup of grated parmesan (or more if you like)
- Two spoons grated mature cheddar cheese
- Sea salt and ground pepper
- Crush half of the sweetcorn into a paste and then in a metal or heatproof bowl mix in the crushed sweetcorn with the rest of the sweetcorn, lemon juice and zest
- Chop the parsley and stir into the corn along with the olive oil and cheeses.
- Boil the pasta as per normal in salted water in a pot
- Whilst the pasta is cooking warm the sweetcorn mixture above the simmering water until the cheese melts and it becomes a thick sauce.
- When the pasta is done, stir in the sweetcorn sauce into it until fully coated.
- Sprinkle with extra grated Parmesan cheese and serve immediately